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Classic Chicken Pot Pie

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  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 10
  • Servings 6
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What is Chicken Pot Pie? We call it a delicious excuse to eat pie for dinner! It’s your leftover cooked chicken or turkey and frozen mixed veggies in a buttery, rich sauce; all tucked inside flaky pie pastry. With all these flavors and textures going on, you’ll get requests to serve it often!

This classic dinner pie is one of our top-rated recipes—EVER--and with good reason. It is so easy to make and very comforting to eat. You can have a hot, homemade dinner pie ready to dive into in just over an hour.

Whether you make it for a comforting weeknight meal or enjoy it over dinner with friends or family, this simple and hearty dish is always welcomed! The silky-smooth and flavorful sauce holds chicken or turkey and veggies inside a flaky crust. Break through the top crust and dive into the inside or savor the crust after you enjoy the yummy filling. No matter how you like to eat it, this pie will be devoured.

It’s a perfect way to use up leftover turkey after a holiday feast…or you could make extra chicken, next time you have chicken for dinner…to have enough left over for this scrumptious dinner pie later in the week!
Updated Jun 11, 2024
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How to Make Chicken Pot Pie

This homemade chicken pot pie is easy to make, because it slashes the prep time by using refrigerated Pillsbury™ Pie Crusts! We will show you step-by-step how to make chicken pot pie witheasy-to-follow steps, so no matter if it’s your first time or you are a seasoned pro, the tasty results will turn out every time. Refer to the recipe for all the specifics, but here’s the scoop about putting together a classic dinner your family will love:

Prepare the Crusts

It could not be simpler! Unroll one of the refrigerated pie crusts and fit it into a pie plate.

Make the Sauce

Watch a delicious sauce made with flour, butter and a few seasonings come together and thicken while bubbling on the stove—it is easy to do!

Stir in the Chicken and Veggies

Cut-up cooked chicken or turkey and thawed frozen mixed veggies get enrobed with the rich, buttery sauce, to make a yummy filling for your chicken pot pie.

Fill, Cover, and Bake

Spoon the luscious filling into the pie plate. Add the top crust and bake…and before you know it, this best chicken pot pie will be on your plate and ready savor!

What Are the Chicken Pot Pie Ingredients?

Chicken pot pie ingredients are simple and here is a little surprise…you probably have most (if not all) of these ingredients on hand already!

Butter: The rich flavor of butter adds to the flavor of the sauce and helps to thicken it to just the right consistency.

Onions: Add so much background flavor to this dinner pie, you will not want to leave them out! Cooked to give them a mild flavor and soft texture. We add them while making the sauce, so it streamlines the prep and cuts down on dishes!

All-Purpose Flour: This is the thickener, that with the butter, will thicken the sauce to the perfect consistency for becoming the pot pie filling.

Salt and Pepper: Together with onions, these basic seasonings are all that is needed to have a chicken pot pie with amazing flavor!

Milk and Chicken Broth: These two liquids when added to the flour mixture, make a sauce that is just the right consistency. They each bring flavors to the sauce that give it layers of yummy complexity—without being pretentious or fussy!

Chicken or Turkey: Adds heartiness and savory flavor to our dinner pie.

Frozen Mixed Veggies: Both colorful and nutritious, these little gems help to bulk up the dish and make it a complete meal in one!

Refrigerated Pillsbury™ Pie Crusts: The flaky, tender pie crusts hold all that delicious filling inside and add so much enjoyment to eating this dish, way more than just eating the filling on its own.

What to Serve with Chicken Pot Pie?

The wonderful thing about serving a chicken pot pie (besides the fact your whole family will love it), is that it’s a complete meal in one! Meat, veggies, and crust mean you do not have to serve anything else with this warm and comforting dish—it can stand on its own.

But if you want to know what to serve with chicken pot pie, keep it simple! A crisp, green salad or fruit would be the perfect item to fill your plates. Try Berry-Pecan Green Salad or this delicious salad if you need a little inspiration. Add a sweet side of orange or apple slices, for a juicy and colorful partner that pairs well with a chicken pot pie.

Or keep the comfort food coming, by serving up your favorite freshly baked Pillsbury™ biscuits or crescents. Serve them with a slather of butter or a spoonful of your favorite jam —a very scrumptious way to fill those hungry tummies!

How To Store Chicken Pot Pie

For the flakiest crust texture and the perfect consistency of the delicious filling, it is best to assemble, bake and serve the family-size pot pie on the same day. Follow these guidelines for storing this easy chicken pot pie and see How to Reheat Chicken Pot Pie below.

Refrigerating Leftovers: Be sure to wrap and store any remaining chicken pot pie within 2 hours of it being served, to keep it safe from causing any potential food borne illness if it’s out on the counter longer than that. Wrap the remaining pot pie with plastic wrap or store individual servings in food-storge containers in the refrigerator for up to 3 to 4 days.

Freezing Pot Pies: Freezing either a baked or unbaked chicken pot pie is not recommended, as the crust will absorb moisture from the filling and will be soggy when eaten. If you want to make and freeze pot pies, this recipe is the ticket!

Ingredients

Crust

Filling

  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups from 1 carton (32 oz) Progresso™ Classic Chicken Broth
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 2 cups frozen mixed vegetables, thawed

Steps

  • 1
    Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2
    In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • 3
    Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 4
    Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Make a foil collar (or pie crust shield) to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.
  • tip 2
    A standard 9-inch glass pie plate works best for this recipe.
  • tip 3
    The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you’re left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.

Frequently Asked Questions

How to Reheat Chicken Pot Pie

For the best and fastest way to reheat refrigerated chicken pot pie, we recommend using the microwave and reheating individual pieces.

Reheat in the Microwave: Place a piece of chicken pot pie on a microwavable plate and cover. Microwave on Medium-High (70%) for 2 to 3 minutes or until chicken filling is at least 165°F when an instant-read food thermometer is inserted in the center of the piece.

Microwaving more than one piece of this easy chicken pot pie recipe at a time will increase the time you will have to microwave them to get hot.

Covering the pieces will help the crust from getting overly soggy from the steam that will be produced as the pieces get hot.

Can you Make Chicken Pot Pie Ahead of Time?

This homemade chicken pot pie is best served fresh from the oven. But if you made too much filling, or you are looking to prep this pot pie ahead of time, the freezer is your solution! To freeze the chicken pot pie filling, prepare it as directed in the recipe. Then cool it, uncovered, in the refrigerator for 30 minutes. Spoon the mixture into a 1-gallon freezer food storage plastic bag, leaving 1/2 to 1 inch at the top of the bag to account for expansion. Seal the bag and freeze your chicken pot pie filling for up to 1 month.

When you’re ready to bake your Classic Chicken Pot Pie, move the mixture to your fridge and allow it to thaw overnight. Next, pour it into a 2-quart saucepan and heat over medium heat for 5 to 6 minutes. Stir frequently until your chicken pot pie filling is thoroughly heated, stirring in a tablespoon or two of milk, if needed, if the filling has thickened. Assemble, fill, and bake pot pie as directed in the recipe

What are Variations to this Easy Chicken Pot Pie Recipe?

We have lots of chicken pot pie ideas to change it up to suit your mood or your family’s tastes!

Swap the Chicken: If you have leftover turkey after a holiday-this is an awesome way to use it up in a completely different dish! Or use rotisserie chicken, canned chicken or even turkey ham instead of the cut-up cooked chicken.

Swap the Veggies: You can substitute 2 cups of other veggies, in place of the frozen peas and carrots, to change the flavor or for fussy eaters. Use either fresh or frozen options, cooking them just until tender before adding them to the pie filling. Try adding broccoli or sweet potatoes for your pot pie. Or it is a terrific way to use up leftover cooked veggies!

Add Herbs: Stir in chopped fresh parsley, cilantro or basil leaves or try adding 1/2 to 3/4 teaspoon dried fresh thyme leaves or add half dried thyme leaves and half oregano leaves. So yum!

How Long to Cook Chicken Pot Pie?

For the flakiest crust, we always recommend baking pies in heat resistant glass pie plates or dull aluminum pie pans as a second alternative. If you use a ceramic pie plate, the baking time will be about the same. If you use a nonstick metal pie pan, follow the manufacturer's directions for baking temperature.

Bake the pot pie until the center of the crust is evenly golden brown—and don’t forget that the crust edge loves to bake at a faster rate than the filling—so covered it with strips of foil or make a foil collar of foil as pictured, to protect the crust edge from getting overly baked while you wait for the center to catch up.

Why is Your Chicken Pot Pie Runny?

Our homemade chicken pot pie will be the perfect consistency if you follow the easy directions, right from the start. If your filling ends up too thick or too thin, any of these reasons might be the culprit:

Using the Wrong Size Pan: If you use a larger or smaller pan than the 2-quart size, it will change the amount of moisture that is evaporated during cooking, which changes the consistency of the filling.

Adding More or Less Liquid: If you are tempted to stir in more broth or milk, it will make the filling too runny. The recipe has the right ratio of butter and flour to the amounts of liquid, so that your filling is exactly right.

Cook it Until it is Thickened: Be sure to cook it long enough before you remove it from the heat.

Filling is Too Thick: Stir in additional broth or milk, one tablespoon at a time, until desired consistency.

Filling is Too Thin: Stir a tablespoon of flour into a tablespoon of cold water until smooth. Stir it into the boiling filling and continue to cook and stir until the filling has thickened.

Nutrition Information

560 Calories, 31g Total Fat, 25g Protein, 44g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
10g
49%
Trans Fat
2 1/2g
Cholesterol
50mg
17%
Sodium
1210mg
50%
Potassium
400mg
11%
Total Carbohydrate
44g
15%
Dietary Fiber
4g
17%
Sugars
4g
Protein
25g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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